Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
Author: Martha Stewart
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. You can buy salmon as fillets or as steaks.
Author: Martha Stewart
As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs...
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
Author: Martha Stewart
For a leisurely meal that's great for sharing, spread the shrimp and sausage boil on wide sheets of butcher paper and dig in.
Author: Martha Stewart
Author: Martha Stewart
Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.
Author: Martha Stewart
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Author: Martha Stewart
The parsley adds both color and flavor to this salad.
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on...
Author: Lauryn Tyrell
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Author: Martha Stewart
Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.
Author: Martha Stewart
In this recipe, lemongrass leaves its unmistakable tangy lemony taste while red chiles, garlic, coriander, and lime do their part to give the marinade distinct flavor. It's a shrimp appetizer that's sure...
Author: Martha Stewart
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Author: Martha Stewart
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano,...
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.
Author: Martha Stewart
Baking parchment, which can be purchased at kitchen-supply stores and some butcher shops, is useful to have on hand. Use any fresh herb you like with the fish.
Author: Martha Stewart
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Author: Martha Stewart
Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.
Author: Martha Stewart
Author: Martha Stewart
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Author: Martha Stewart
This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.
Author: Martha Stewart
Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc.,...
Author: Martha Stewart
Author: Martha Stewart
This rich dish travels well, making it perfect for outings such as picnics.
Author: Martha Stewart
A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.
Author: Sarah Carey
A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.
Author: Martha Stewart
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Author: Martha Stewart
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Author: Martha Stewart
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish...
Author: Martha Stewart
This recipe was provided by Tom Colicchio, a restaurant owner and head judge of the popular Bravo series "Top Chef."
Author: Martha Stewart
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Author: Martha Stewart
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Author: Martha Stewart
In this one-pot dinner, the salmon and vegetables cook together. The dish gets its fantastic flavor from traditional Moroccan ingredients, including harissa (chile sauce) and chickpeas.
Author: Martha Stewart
An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.
Author: Martha Stewart
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Author: Martha Stewart
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Author: Martha Stewart
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Author: Martha Stewart
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved...
Author: Martha Stewart
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Author: Martha Stewart
Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.
Author: Martha Stewart
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart